Author Notes
I had carrot hummus at a restaurant and recreated it. I served it with spiced beef on top as an appetizer. It's gluten free, vegetarian and vegan.
http://makeitnaked.wordpress.com/2011/09/18/roasted-carrot-hummus-with-spiced-beef/ —Krissy @Make It Naked
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Ingredients
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1 pound
carrots, peeled, chopped
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1
small onion
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2
cloves garlic, peeled
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1.5 tablespoons
extra virgin olive oil, separated
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1/2 teaspoon
cumin, separated
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1/4 teaspoon
kosher salt
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1/8 cup
tahini
Directions
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Preheat oven to 350. Toss the carrots, onion and garlic with 1/2 tablespoon olive oil, 1/4 teaspoon cumin and 1/4 teaspoon kosher salt. Spread onto baking pan and roast until carrots are very soft and can be easily speared with a fork. About 35-45 minutes.
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Remove and let cool slightly. In a food processor, combine the carrots, onions, garlic, tahini, and 1/4 teaspoon cumin. Process until smooth.
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With processor running, drizzle in remaining tablespoon of olive oil. Process until smooth. Serve warm with pita chips, crackers, or baguette.
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